I use this with a lot of dishes – it is amazing as an addition to grilled rib eye steak and carmelized onions; it’s a palette cleanser between bites of the steak and onions.
- 1 ripe avocado. I prefer the darker, bumpier ones over the smooth green ones. Much richer flavor.
- 1 heaping T or so of Hellman’s Light Mayo
- 1 t of Spice House Fancy Onion Salt – the best onion salt I’ve ever found. Has little bits of green onion in it, just the right amount of onion taste, and the granules are multi-dimensional.*
Cut the avocado into two halves, slicing vertically and all around so the knife meets the seed as you go. Twist the two halves – one side clockwise and the other counter-clockwise, and pull apart the two halves. Use the knife as an axe and embed it into the seed, then twist – the seed will come right out. Discard the seed – you can grab the seed with a paper towel, for example. Scoop out the avo meat with a tablespoon, flat side down, on a small flat plate (makes it easier to mash – the avocado doesn’t go squirming around the plate). Take a fork and mash it up. Glop the mayo on and sprinkle the salt, then mix together on the plate with the fork.
Good with ham and beef; perfect on any Mexican dish; can be used as a dip; good with any poultry, as a secondary garnish. Good in a salad with shredded parmesan cheese.
Wonderful mixed with tiny cooked shrimp and chopped-up bacon, and dried minced onions. Remove the avo meat from the shells, preserving the shells; mash the avo meat, add cooked shrimp – cleaned, drained, and dried (crab or lobster would also work), and a good dollop of mayo per avo shell. Mix together and top with bacon bits (cooked bacon chopped into tiny pieces).
*Note: A friend of mine reading this blog lives in Denmark, so I started thinking – if you can’t get the Fancy Onion Salt, I’d suggest trying to make up something somewhat equivalent by mixing a course salt (not super big grains, but bigger than regular salt) with some onion powder (go easy – add a little at a time to taste) and some dried chives that you make even finer by grinding them, chopping them really fine, or mashing them just slightly with a mortar and pestle. You might also want to check out flaky salt, which I have not tried myself, but might be interesting. The result you want is a salt that is definitely salty but also has a sweet aroma of onion, with some texture built in.